1 lb. bay scallops
2 med. garlic cloves, peeled & minced
4 tsp. olive oil
1 tbsp. lemon juice
1/4 tsp. cayenne pepper
1/4 c. freshly minced coriander

Stir fry the scallops and garlic in the oil in a large skillet 3-4 minutes, just until they begin to color and have released their juices. Remove scallop to a bowl and reserve. Add the lemon juice and cayenne to the skillet and boil with the scallop juices about 2 minutes until reduced to a glaze. Return the scallops to the skillet together with any juices that may have accumulated in the bowl and toss 1-2 minutes over high heat. Add the coriander, toss again and serve.